Best Low Carb Chili Recipe

The best low-carb crowd-pleasing meal ever? This epic low-carb chili that is as tasty as it is easy to make!

Low Carb Chili Recipe

Inspired by my famous paleo chili, this recipe tastes just like it but includes a few minor tweaks, so it's a low-carb AND paleo option. Does it get any better?

To make this chili a low-carb dinner, I left out the beans. While they are healthy and full of fiber, they provide a significant amount of starch. No worries, this chili still has "bulk" to it. I also find the veggies do a terrific job of soaking up the seasonings and flavors. Woohoo!

How to Make Low Carb Chili

Here is how you can make this low-carb chili in 30 minutes on the stovetop: 

1. Brown the beef and garlic in a large Dutch oven over medium heat. Drain off excess fat, set aside.
2. Sauté onions, celery, carrots, and seasonings until the onions are translucent. Add the zucchini and cook for 2 minutes. 
3. Combine the cooked beef with the tomatoes and tomato sauce in the skillet.
4. Simmer for 20 minutes. Once the chili is thickened, remove from the heat and serve. 

Is this Chili Keto?

Each serving of this chili has 9 grams of net carbs, which makes it an option for those who follow a keto diet. This recipe was major help while I did keto and practiced intermittent fasting, which seems to go hand in hand. It's packed with protein and keeps you full for hours, so I found it a useful recipe for breaking fasts.

How Many Carbs are in This No Bean Chili Recipe

The total amount of carbohydrates in this no bean chili clocks in at 13 grams. However, if you subtract fiber, the net carb count is only 9 grams. Compared to 30 grams of carbs in most chili recipes, that’s a big difference. 

How to Store & Freeze

Once the chili has cooled down, refrigerate it in an airtight container for up to 4 days. This chili also freezes well. I freeze it in zip bags over a baking sheet, wait 2 hours or until solid, and then stack the bags of frozen chili for 2 to 3 months.

Low Carb Chili Recipe

Servings: 10

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

This low-carb chili is a paleo-approved recipe packed with flavor from chili seasonings, ground meat, and veggies. It will have everyone asking for seconds.

5 from 23 votes

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Ingredients

• 1 ½ pounds ground beef
• 2 cloves garlic, chopped
• 2 tablespoons oil
• 1 ½ cups onion, diced, about 1 large onion
• ½ cup chopped celery, about 1 stalk
• 1 ½ cups carrots, peeled and diced, about 3 medium carrots
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper, optional
• 3 cups zucchinis, diced, about 2 medium zucchinis
• 15- ounce can tomato sauce
• 15- ounce can diced tomatoes
• 3 cups water

Instructions

Brown the meat:

• In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.

Cook the chili:

• Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
• Add cooked beef, tomato sauce, diced tomatoes, and water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
• Check on the amazing mixture every so often and stir. Serve immediately.

Equipment

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Meal Prep’d

Nessie Soup Ladle

Freezer Soup Cubes

Nutrition

Serving: 1 bowl | Calories: 167kcal | Carbohydrates: 11g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 591mg | Potassium: 688mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4019IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 3mg